Boozy coconut pineapple (Print Version)
# Ingredients:
→ For the pineapple soak
01 -
1 cup coconut rum
02 -
1 cup dark rum
03 -
8 rings of pineapple, fresh or canned
→ For the crispy coating
04 -
1 (10-oz.) bag sweetened shredded coconut
05 -
1/2 cup coconut milk
06 -
2 big eggs
07 -
1 1/2 cups plain flour
08 -
Vegetable oil for frying (use 2-3 cups, depending on your pot)
→ For the creamy dip
09 -
4 oz. cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
2 or more tablespoons reserved rum from soaking
# Instructions:
01 -
Take those pineapple slices and put them in a bowl. Pour the coconut and dark rum over the top, making sure they’re fully submerged. Cover and stash the bowl away for an hour or longer. The more time you give them, the more flavor they’ll absorb. Save the leftover rum, then pat the pineapple dry when you're ready to fry.
02 -
Lay out three bowls or shallow dishes. In one, add the flour. The last one gets the shredded coconut. For the middle bowl, whisk together the eggs and coconut milk until smooth. Put the dishes side by side so you can quickly coat the pineapple.
03 -
Pick up a pineapple slice and lightly coat it in the flour, dusting off any extra. Next, dip it in the egg and coconut milk mix, covering all surfaces. Lastly, press both sides into the shredded coconut, packing it on firmly. Repeat with the rest and set them aside.
04 -
Fill a deep, heavy pot with oil until it’s about 2 inches deep. Heat it to 350°F. If you don’t have a thermometer, drop in a small bit of bread—it should brown in about a minute if the oil is ready.
05 -
Start frying 2-3 pineapple slices at a time, depending on the size of your pot (don’t overcrowd them). Let them sizzle for about a minute, then flip to cook the other side. Once they’re beautifully golden, remove them with a slotted spoon and drain on paper towels. Keep going until all slices are cooked.
06 -
In a bowl, whip up the cream cheese until creamy and smooth. Add in the powdered sugar, then slowly drizzle in the reserved rum, about 2 tablespoons to start. Taste it—adjust with more sugar or rum depending on how you like it!
07 -
Arrange the crispy, coconut-covered pineapple rings on a serving dish. Serve them warm with the rum-flavored dip on the side. Take a bite and imagine yourself lounging on a tropical island!
# Notes:
01 -
This dessert isn’t as tricky as it looks, especially if you soak the pineapple and make the sauce beforehand. It’s a real crowd-pleaser and doesn’t take long to fry up once you’re ready.
02 -
Don’t toss that leftover rum! After making the sauce, blend it into tropical cocktails with some lime juice, simple syrup, and ice—it’s delicious!
03 -
Want a non-alcoholic option? Substitute the rum by soaking the pineapple in pineapple juice with a splash of coconut and vanilla extracts. Still tasty without any booze.